Easy Lasagna Meatball Soup
Lasagna in a bowl! What could be better. The same great flavors but with an amazing broth. I am adding this to my simple and fast weeknight soup’s.
It comes together in less than 20 minutes – even cooking the meatballs and pasta separately. I just love the different textures, light tomato broth and adding in all or none of the cheese you want. Always garnish with fresh oregano or basil.
Upon googling gluten free soups, meatball soups and soup recipes – well it’s a little consuming and can be overwhelming. Transform a traditional baked casserole type meal into a lighter yet filling soup. You will make this Easy Lasagna Meatball Soup over and over again.
My new PINK bowls!!!
Who knew that I would love my new pink bowls as much as I do?!
How fun are they?!?!
I am really a white plate, bowl and platter girl. Food just looks so good on a white surface BUT check out this soup. It just shines with the pink background.
What colors are your plates and bowls?
Love meatballs? Me too!
Here are 3 of my favorite recipes with meatballs in them. Enjoy.
Lemon Pork Mini Meatball Pita Pockets
Easy Lasagna Meatball Soup
- Total Time: 30 minutes
- Yield: 4-6 1x
- Diet: Gluten Free
Description
All the great flavors of a baked lasagna but with an amazing bone broth.
Ingredients
- 1 lb. ground beef
- 1/3 cup gluten free panko bread crumbs
- 1/2 teaspoon garlic powder
- 1 teaspoon + 1 heaping tablespoon Italian seasoning, divided
- 1/2 teaspoon each, sea salt and pepper, plus more for seasoning soup
- 2 tablespoons coconut milk (or milk of your choice)
- 2 tablespoons olive oil
- 1/2 yellow onion, small diced
- 1 medium carrot, small diced
- 4 garlic cloves, minced
- 1 bay leaf
- 1 14. oz. can tomato sauce
- 2 quarts chicken bone broth or stock
- 1/2 cup ricotta cheese
- 1 cup pearl size mozzarella cheese
- 1–2 tablespoons fresh oregano leaves
- 1 package gluten free lasagna noodles (I used this brand)
Instructions
- Preheat your oven to 400F.
- Mix together the ground beef, panko, garlic powder, 1 teaspoon Italian seasoning, salt, pepper and coconut milk in a mixing bowl. Using a wooden spoon or your hand, mix together until fully incorporated.
- Using a small cookie scoop, scoop about 1 teaspoon of the meat mixture into a bowl and place on a baking sheet tray. Repeat until all the meat is formed into meatballs. Let sit until the oven is preheat.
- Meanwhile, saute the olive oil, onion and carrots in a large saucepot over medium heat for 2-3 minutes. Add in the garlic, bay leaf, 1 heaping tablespoon Italian seasoning and a large pinch of each salt and pepper. Saute for 1 more minutes.
- Pour in the tomato sauce and chicken bone broth. Bring up to a slow simmer and cook for 8 minutes uncovered.
- While the soup cooks, bake the meatballs for 6-8 minutes or until they are cooked through. Remove from the oven and let cool slightly.
- Meanwhile, boil a large pot of salted water. Add the gluten free lasagna noodles to the boiling water and cook for 4-6 minutes. Remove the noodles and cut them into thin strips. Add them back into the water for 2 more minutes or until they are al dente. (try not to over cook them).
- To serve the soup, layer in some noodles and meatballs into bowls. Ladle the broth on top. Place a few pieces of mozzarella and a spoonful of ricotta to each bowl. Sprinkle with fresh oregano.
Notes
Keep the soup broth and the gluten free noodles seperate. The noodles tend to break down if over cooked. I like to add them individually to the serving bowls.
- Prep Time: 10
- Cook Time: 20
- Category: soup
- Method: stove-top
- Cuisine: dinner
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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